About the speaker
Evrim Dogu, born of Turkish parents, is steeped in Turkish heritage, a culture in which bread is still a necessity. Evrim took a detour from a career in education to pursue bread baking. He started baking out of his father’s restaurant using a wood-fired pizza oven and is entirely self taught. In 2012, Evrim opened Sub Rosa Bakery in Richmond with his sister, Evin Dogu, who is the pastry chef and co-owner/general manager. They work directly with farmers to grow varieties of wheat, rye and corn which is then stone milled in house and incorporated into their breads and pastries. The Dogus long-term goals include researching and re-presenting lost lineages of breads and baking techniques from Anatolia and the Fertile Crescent and to collaborate with chefs, farmers, breeders, and historians to create a bread culture rooted in tradition but open to innovation.
Favorite quotes from this talk See all
The way you do one thing is the way you do all things. — Evrim Dogu
To be a pioneer it means that you have to be very careful, because you are clearing the way for something. What are you clearing the way for? — Evrim Dogu